This page brings together five zucchini recipes that lean sweet, savory, and snackable. Each one uses zucchini in a different way, from grated and baked into cake to sliced for roasting or frying.
The methods here include simple stovetop coating, oven roasting, and tender quick breads and cakes. Several recipes also use herbs, chocolate, or cheese to shape the flavor of the finished dish.
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- Chocolate Zucchini Bread
- Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Fried Zucchini
- Herb-Infused Baked Zucchini Fries with Almond Flour
- Mom’s Chocolate Zucchini Cake
Chocolate Zucchini Bread
Chocolate Zucchini Bread turns finely grated zucchini into a rich loaf with cocoa powder and dark chocolate chips. The batter is built by whisking the dry ingredients first, then combining eggs, oil, sour cream, sugar, and vanilla before folding in the zucchini gently. Some of the chocolate chips go into the batter, and the rest are scattered on top for a finished loaf with extra chocolate in every slice.
The loaf bakes in a parchment-lined 9-by-5-inch pan at 350°F until a toothpick comes out clean or with a few moist crumbs. The instructions note not to drain the zucchini unless it is exceptionally wet, and they emphasize gentle mixing so the thick batter stays tender. Once baked, the loaf should cool completely before being lifted out and sliced.
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Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini combines zucchini with baby potatoes and carrots for a simple sheet-pan vegetable dish. The potatoes and carrots are tossed with olive oil, thyme, rosemary, salt, and pepper, then spread in a single layer and roasted first so they can start browning and softening before the zucchini goes in.
After 20 minutes, the zucchini and minced garlic are added to the pan, then everything returns to the oven until the vegetables are tender and slightly browned. The method keeps the zucchini from overcooking while letting the other vegetables develop more roast flavor. It is finished warm, with optional extra herbs if desired.
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Fried Zucchini
Fried Zucchini uses zucchini sliced lengthwise into thin strips, then coated in a flour-and-egg mixture before frying. The strips are seasoned lightly, dipped in egg and milk, dredged in seasoned flour, and placed carefully into hot oil so they fry evenly without crowding the skillet.
The oil is heated to about 350°F in a deep skillet with a shallow layer of oil, and each batch fries for 2 to 3 minutes per side until golden brown and tender. After frying, the zucchini is drained on paper towels or a wire rack to keep it crisp. It is served immediately with a dipping sauce of choice.
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Herb-Infused Baked Zucchini Fries with Almond Flour
Herb-Infused Baked Zucchini Fries with Almond Flour transforms zucchini into baked fries with a crisp coating of Parmesan and almond flour. The zucchini is cut into fry shapes, dipped in lightly beaten eggs, then coated in a mixture seasoned with garlic powder, Italian seasoning, and black pepper before baking on a greased sheet.
The fries bake at 400°F for 10 minutes, then are flipped and baked for another 10 minutes until golden and crispy. The recipe relies on the two-step bake-and-flip method to help both sides color evenly. They are meant to be served immediately with a dipping sauce.
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Mom’s Chocolate Zucchini Cake
Mom’s Chocolate Zucchini Cake is a 9-by-13-inch cake that folds shredded zucchini into a cocoa batter with chocolate chips. The zucchini is first wrapped in a towel and squeezed to remove excess moisture, which helps the batter stay balanced before the flour, sugar, cocoa powder, baking soda, baking powder, and salt are mixed together.
Eggs and oil are added to the dry mixture, then the zucchini and chocolate chips are folded in gently so the batter is just combined. The cake bakes at 350°F for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. It should cool completely before slicing.
